Instant Pot Creamy Vegan Asparagus Soup with Tomato Croutons – Recipe!

It’s definitely soup season and there’s no better way to fill up on good-for-you vegetables than with a big bowl of my Instant Pot Creamy Vegan Asparagus Soup with Tomato Croutons.  Asparagus are available year round and fairly economical because you can prepare a big pot of soup with just one bunch.  This warm creamy soup has no dairy because I thicken it with a handful of new potatoes for a naturally luxurious consistency.  The tomato croutons are a simple toss of diced cherry tomatoes and some store-bought croutons with lemon zest and olive oil added for a flavorful topping to your steamy bowl.

An Instant Pot or electric pressure cooker makes this soup a simple one-pot wonder in 30 minutes and if you happen to have an immersion blender — pureeing is that much easier because you don’t need to transfer to a blender.  I used water in my recipe, but vegetable broth will work beautifully too.  I thought I’d keep things healthfully quick to kick-off the New Year and this soup is delicious.

Ingredients

1 shallot, sliced

2 teaspoons salt

1 teaspoon onion powder

1 bunch asparagus, ends trimmed and cut into thirds

4 small new potatoes, washed and cut in half

3 cups water or vegetable broth

1/2 cup cherry tomatoes, diced

1/2 cup store-bought croutons

1 teaspoons lemon zest

3 tablespoons olive oil + more for cooking

To Prepare:

1. In an electric pressure cooker, add 2 teaspoons olive oil and shallots.  Sauté for 3 minutes.  Add salt and onion powder, stir.  Cook for 1 minute and add asparagus, stir to incorporate with shallots.
2. Add potatoes and water or broth.  Cover with lid and cook on high pressure for 30 minutes.
3. In a small bowl, combine tomatoes, croutons, lemon zest and olive oil.
4. Release pressure manually and remove lid.  Puree until smooth with an immersion blender or in batches in a standard blender.
5. Ladle into bowls and top with tomato croutons.  Enjoy!